Cranberry Pineapple Salad Recipe
Cranberry Pineapple Salad Recipe photo by Taste of Home

Cranberry Pineapple Salad Recipe

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A refreshing salad or side dish, this recipe impresses family and guests with its striking rosy color. It's a delightfully different alternative to traditional cranberry sauce-the nuts add a tasty crunch.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12 servings


  • 2 packages (3 ounces each) raspberry gelatin
  • 1-3/4 cups boiling water
  • 1 can (14 ounces) jellied cranberry sauce
  • 1 can (8 ounces) crushed pineapple, undrained
  • 3/4 cup orange juice
  • 1 tablespoon lemon juice
  • 1/2 cup chopped walnuts
  • Lettuce leaves, optional
  • Miracle Whip, optional

Nutritional Facts

1 serving (1 piece) equals 224 calories, 10 g fat (1 g saturated fat), 3 mg cholesterol, 91 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.


  1. Add boiling water to gelatin; stir until dissolved, about 2 minutes. Stir in cranberry sauce. Add pineapple, orange juice and lemon juice. Refrigerate until thickened, about 30 minutes. Stir in nuts. Pour into an 11x7-in. dish. Refrigerate until set. Cut into 12 squares; if desired, serve each with a lettuce leaf and a dollop of Miracle Whip. Yield: 12 servings.
Originally published as Cranberry Pineapple Salad in Taste of Home October/November 1993, p33

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Reviewed Nov. 21, 2012

"I make this every year for Thanksgiving. Love it!"

Reviewed Nov. 24, 2010

"I've been making this cranberry recipe for many years. I lost the TOH cookbook that had this recipe, so I was so glad to find it here. A holiday isn't a holiday without this delicious family favorite!! Even the kids gobble this one down!"

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